Lettuce: Uses

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

For the principal use of lettuce, see salads.

In the 17th century, as French works of the period testify, the cores of lettuces were candied to make a prized confection known as gorge d’ange (angel’s throat).

Cream of lettuce soup is popular, but cooked lettuce is not generally favoured in western countries, although it is common practice to cook peas with a little lettuce.
In China lettuce leaves are shredded and stir-fried. Celtuce stems are peeled and finely sliced crosswise before cooking; the tops are used like ordinary lettuce.